Vietnamese Calamari Herb Salad

iris5555's Note:

from Sunset magazine. A great way to use all those herbs growing in your garden--this salad uses 5 different herbs.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• ¾ cup freshly squeezed lime juice (from 6 to 8 large limes)
• 2 tablespoons sugar
• ¼ cup fish sauce
• 1 red jalapeno chile , and
• 1 green jalapeno chile , seeded and minced
• 2 cups loosely packed fresh mint
• 2 cups fresh basil
• 2 cups fresh dill
• 2 cups flat leaf parsley
• 2 cups cilantro leaves
• ½ cup chopped red onion
• ½ cup sliced celery (1/4 in. thick)
• 1 cup whole salted cashews
• 4 cups vegetable oil
• 1 lb calamari , cleaned
• ½ cup all-purpose flour
• ½ cup rice flour
• 1 teaspoon kosher salt (or to taste)
• ¼ teaspoon cayenne

Directions:

1. In a small bowl, combine lime juice, sugar, fish sauce, and chiles. Set dressing aside.
2. In a large serving bowl, combine mint, basil, dill, parsley, cilantro, onion, celery, and cashews. Set aside.
3. In a 4-qt. pot about 10 inches in diameter, heat vegetable oil until it registers 360° on a candy thermometer.
4. While oil is heating, slice calamari tubes into 1/2-3/4" rings.
5. Put in a small bowl with tentacles. Set aside.
6. In another small bowl, combine all-purpose flour, rice flour, 1 teaspoons salt, and the cayenne.
7. Drop the calamari pieces into the flour mixture, turning to coat well.
8. Working in 3 batches, fry squid 3 to 5 minutes per batch, or until pieces are light brown.
9. Using a slotted spoon, transfer fried calamari to a large plate lined with several folded paper towels and sprinkle lightly with salt to taste.
10. Allow oil temperature to return to 360° between batches.
11. Add the warm calamari to the herb-cashew mixture and pour half of the dressing over it.
12. Toss gently just until coated.
13. Serve salad immediately, with remaining dressing on the side.